- 1 red onion, finely chopped
- Olive oil
- 750 grams fresh fava beans, blanched and peeled (possible to use frozen fava beans)
- 1 liter hot water
- 1 small bunch wild fennel, chopped
- Salt
- 100 grams ditalini or other small pasta
- Freshly ground black pepper
- 1/2 cup olive oil
In a wide soup pot, saute the onion in the olive oil until golden, 2 to 3 minutes. Add fava beans and stir to coat, then add water, wild fennel, and a pinch of salt, then bring to a boil and cover (with a spoon propped under the lid to let some steam escape). Cook until fava beans break down and form a puree. Cook pasta in boiling well-salted water until al dente. If desired, serve this soup with a poached egg-a beautiful addition!
